Cranberry Eton mess traybake

Cranberry Eton mess traybake

Tangy cranberries and cool mint leaves add extra flair to this creamy meringue dessert

, 29 October 2020

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Cranberry Eton mess traybake
  • Cook: 1 Hour 30 Mins
    plus cooling

  • Serves: 6

  • Price: 37p per serving

Nutritional Info
Each 97g serving contains
  • Energy

    1132KJ

    271KCAL

    14%
  • Fat

    13.5g

    med

    19%
  • Saturates

    8.3g

    high

    42%
  • Sugars

    34.5g

    high

    38%
  • Salt

    0.07g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1167kJ/279kcal.
Ingredients
  • 2 medium egg whites (use the yolks in another dish)
  • 115g caster sugar
  • 200g jar Asda Cranberry Sauce
  • 150ml double cream
  • 25g dried cranberries
  • 30g mint leaves
Method
  • Preheat the oven to 130C/110C Fan/Gas ½. Line a baking tray with baking paper.

  • Whisk the egg whites, using an electric mixer, until they form stiff, glossy peaks.

  • Add the sugar, 1 heaped tsp at a time, whisking on a high speed after each addition until you have a meringue mixture.

  • Spread the mixture out on the baking tray to form a rectangle 24cm x 15cm. Bake for 1 hr 15 mins – the meringue is cooked when it can be lifted off the baking paper easily. Remove from the oven and allow to cool completely.

  • Put the cranberry sauce in a small bowl and stir to soften.

  • Whip the cream until thick enough to hold its shape.

  • Break the cooled meringues into pieces and transfer to a serving dish. Top with dollops of the cream and a drizzle of the cranberry sauce, then scatter over the cranberries. Garnish with the mint and serve with the remaining cranberry sauce on the side.